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Recipe
Pallotte Cacio e Uova
Cheesy Egg Balls: A Delectable Italian Delight
4.3 out of 5
Pallotte Cacio e Uova is a traditional Italian dish that hails from the beautiful region of Abruzzo. These delightful cheese and egg balls are a staple in Italian cuisine, known for their simplicity and comforting flavors.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Nut-free, Low-carb, Keto-friendly
Allergens
Dairy (cheese, eggs)
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, High-fiber
Ingredients
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250g (8.8 oz) Pecorino Romano cheese, grated 250g (8.8 oz) Pecorino Romano cheese, grated
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250g (8.8 oz) Parmigiano-Reggiano cheese, grated 250g (8.8 oz) Parmigiano-Reggiano cheese, grated
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4 large eggs 4 large eggs
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1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
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2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/2 teaspoon salt 1/2 teaspoon salt
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2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
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2 tablespoons olive oil 2 tablespoons olive oil
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 25g, 15g
- Carbohydrates (total, sugars): 10g, 2g
- Protein: 25g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a large bowl, combine the grated Pecorino Romano cheese, Parmigiano-Reggiano cheese, eggs, breadcrumbs, parsley, oregano, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
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2.Shape the mixture into small balls, about the size of a golf ball, and set aside.
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3.In a large skillet, heat the olive oil over medium heat. Add the tomato sauce and bring it to a simmer.
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4.Gently place the cheese and egg balls into the simmering tomato sauce. Cook for about 15-20 minutes, turning the balls occasionally to ensure they cook evenly and absorb the flavors of the sauce.
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5.Once the balls are cooked through and the sauce has thickened slightly, remove from heat.
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6.Serve the Pallotte Cacio e Uova warm, garnished with some fresh parsley. They can be enjoyed on their own or served with crusty bread or pasta.
Treat your ingredients with care...
- Cheese — Make sure to use high-quality Pecorino Romano and Parmigiano-Reggiano cheeses for the best flavor. Grate the cheese yourself for optimal freshness.
- Tomato sauce — If you prefer a chunkier sauce, you can use crushed tomatoes instead of smooth tomato sauce. Adjust the seasoning according to your taste preferences.
Tips & Tricks
- For a more intense flavor, you can add a pinch of red pepper flakes to the cheese mixture.
- If the mixture feels too wet, add a little more breadcrumbs to achieve the right consistency.
- To make the dish even more indulgent, you can sprinkle some extra grated cheese on top before serving.
- If you prefer a crispier texture, you can lightly fry the cheese and egg balls before adding them to the tomato sauce.
- Leftover Pallotte Cacio e Uova can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave.
Serving advice
Pallotte Cacio e Uova can be served as an appetizer, accompanied by a fresh green salad. As a main course, they pair well with pasta or crusty bread. Serve them with a glass of red wine to complement the rich flavors.
Presentation advice
Arrange the Pallotte Cacio e Uova in a shallow serving dish, spooning some of the tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a rustic bread basket on the side.
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